Easy Chicken Bacon Ranch Quesadilla
A delicious and comforting quesadilla filled with shredded chicken, crispy bacon, and a creamy ranch dressing, perfect for families and gatherings!
Ingredients
Filling Ingredients
- 2 cups cooked chicken (shredded) Rotisserie chicken works wonderfully!
- 4 slices bacon For that irresistible crunch and flavor.
- 1 cup shredded cheese (cheddar and mozzarella blend) Melts beautifully for gooey goodness.
- ½ cup ranch dressing This adds a zesty twist! Opt for homemade ranch for a fresh flavor.
- 4 large flour tortillas These hold all the deliciousness together.
- ½ cup diced green onions Fresh and vibrant; sprinkle in for a pop of color.
- Butter or oil For cooking; adds a lovely crisp to your quesadilla.
- Optional: jalapeños, diced tomatoes, or bell peppers Feel free to add your favorite veggies!
Instructions
Cooking
- In a large skillet over medium heat, cook the bacon until crispy. Remove it from the pan and let it drain on a paper towel, keeping about a tablespoon of the rendered bacon fat in the skillet for flavor.
- In a large bowl, combine the shredded chicken, ranch dressing, crumbled bacon, diced green onions, and half of the cheese.
- Lay two flour tortillas on a clean surface. On one tortilla, spread half of the chicken mixture evenly. Then sprinkle the remaining cheese on top.
- Place the other tortilla on top. In the same skillet, add butter or oil, allowing it to melt and cover the bottom. Gently add the quesadilla to the skillet, cooking for about 3-4 minutes until the bottom is golden brown.
- Carefully flip the quesadilla using a spatula and cook for another 3-4 minutes until the cheese is bubbling and the second side is equally golden. Remove from the skillet and let it rest for a minute before slicing.
- Slice into wedges and serve warm, drizzled with extra ranch or garnished with fresh herbs.
Notes
Healthier swaps such as whole wheat tortillas or Greek yogurt can be made. Seasonal veggies can be included for added nutrition.